What sets Koroneiki apart is the unique method of farming. Koroneiki olives are harvested when they are still green - between November & December - in order to ensure the title of “early picked” or “green” olive oils and are mainly present in the south Peloponnese and in some areas of Crete for more than 10 centuries. Unlike many other varieties, these trees have no artificial additives additions, they are pruned intensively once a year to keep them small in size. The quality harvested per tree is 3-5 litres, low in quantity but high in quality
Renound for their high polyphenols (antioxidants) content, which is a great for the immune system, as they reduce the risk of heart disease and cancer, the Koroneiki Olive variety was named after the historic town of Koroni, in the Messinia region of the Peloponnese. Its organoleptic characteristics have ranked it in the extra virgin category of olive oils which is characterized by certain special features, such as an exceptionally low acidity, a deep, bright green color with a bittersweet taste and a smooth taste feeling of various fruits.
With its low free fatty acids (less than 0.3%) and a long shelf life due to the high level of polyphénols.
We are so pleased to be working with our friends at Regina in Greece. Regina means Queen in Latin and this company we are working with has been offering Olive oil continuously since 1935.
Please note in the future we are hoping to be able to offer this product on a "fill your own " basis to reduce resources expended in its production and consumption.